If comfort had a flavor, it would be these meatballs. Tender, cheesy, and packed with flavor, they will instantly become a family favorite. Made with simple ingredients just like Nonna made, but with a smoky twist. Slow-smoked to perfection and finished in a bubbling marinara, making them perfect for Sunday supper!
Nonna Approved Ricotta Meatballs
These Parmesan Ricotta Meatballs are a love letter to tradition but with a smoky twist Nonna would approve. Made with simple, old-world ingredients like beef, ricotta, and parmesan cheese, Italian herbs, and spices. They’re incredibly tender, juicy, and full of flavor.
Taking them up a notch by slow-smoking them and then finishing them in a rich marinara sauce, they’re the kind of dish that brings everyone to the table. Easy to make ahead and perfect for pasta, game day, sandwiches, subs, and appetizers.
This is Italian comfort food, reimagined with a kiss of smoke, making it Nonna and Pitmaster-approved! So let’s fire up the Yoder Smokers YS640 and make some amazing meatballs!
TKW Family Love
Absolutely delicious!!! Everyone thought they were the best meatballs I’ve ever made!! Thanks!!
Ricotta Meatball Ingredients
What I love about Italian dishes is the simplicity of the ingredients. Nothing fancy is needed to make some of the best bites you’ll ever have!
- Ground Beef: Go with an 80/20 blend
- Milk
- Bread
- Cheese: Whole Milk Ricotta and Parmesan
- Egg
- Tomato Paste
- Marinara
What Is A Panade
A panade is a dish made by putting bread in a bowl and adding milk. The bread soaks up the milk after about 5-10 minutes and creates a panade. You may have heard it called “milk bread”. To me, it’s critical to help the meatloaf retain its tenderness.
You can also use another form of bread, such as breadcrumbs. For the liquid, you can also use stock, cream, or even water. Go with milk for recipes like this, as it’ll help retain the moisture in the meatball.
TKW Family Love
I’ve tried so many of your recipes over the years and have loved them all but this one Lori. This one you knocked it out of the park. This immediately became my absolute favorite recipes of yours and any recipe I’ve made from the internet. Those meatballs are so tender and juicy. That flavor is incredible! Thank you a million times for sharing your gift with the world!
Ricotta Meatball Mixture
I find mixing meatballs or meatloaf by hand almost cathartic. But if you’re squeamish, you can certainly wear disposable food gloves. Please don’t use a mixer, as you don’t want to work the meat like that, as it will toughen it.
- Line a quarter sheet pan with parchment paper; set aside.
- To a large mixing bowl, add the ground beef, ricotta, parmesan cheese, egg, Chupacabra Italian Seasoning, Tomato Paste, and Panade mixture (including any extra milk).
- Using your hands, gently mix to combine the meat. The mixture should be wet and soft but will hold a shape when you form it into meatballs. The mixture will look almost “mushy,” but it’s not. The ricotta in the mix makes it appear “blended,” which is how it should look. It’ll cook up SUPER tender!
- Scoop enough meat mixture to create a 2” round ball (I use a large cookie scoop to measure my meatballs). Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands!
- Place the meatballs on the prepared quarter sheet pan. Cover with plastic wrap and place in the fridge for at least 4 hours, though overnight is best.*
*Because these are such delicate meatballs, it’s best to let them chill and firm up before trying to smoke or bake them. The resting/chilling period is super crucial.
Chef Lori’s #1 Tip for Shaping Meatballs
Damp Hands! Seriously, that’s the best tip. Well, okay, that and using a large cookie scoop!
- Wet your hands and shape them.
- Damp hands are a trick for keeping the mixture from sticking to them. When the mixture starts to stick, re-wet your hands.
- The other tip (bonus tip) is not to handle them too roughly. Be gentle with them. You want to form them to hold a shape, but you don’t want to squeeze the life out of them.
Fire Up The Yoder Smokers YS640
I’ve been making this recipe in the oven for almost 30 years, but when I moved to Arizona and realized that it’s the same temperature as the sun from May to October, I knew I had to adapt many of my tried-and-true recipes. What I love about this smoker is that it’s so much more than just a smoker! This truly has replaced my home oven in so many ways!
- Fill the hopper with a lighter wood, such as apple, cherry, or pecan. Start up the smoker and set it to 250°F.
- When I’m smoking fatty or stuff with cheese, I put a piece of aluminum foil on the lower rack beneath the food to help with the mess.
- Place a cooling rack on the upper rack and lightly spray it with a neutral oil. Gently transfer the meatballs to the rack, leaving about 1/2″ space between them. Lightly spray the tops of the meatballs with oil.
- Insert a MEATER probe into one of the meatballs and allow them to smoke until the internal temperature reads 150°F.
- Once at temp, transfer the meatballs to a baking dish filled with warmed marinara. Place the dish into the smoker and close the lid.
- Increase the temperature to 300°F and smoke until the internal temperature reads 165°F. Remove the pan from the smoker and serve.
You Will LOVE This Ricotta Meatball Recipe
If you’re looking for a meatball that is based on old-world tradition, tender, juicy, and packed with bold Italian flavor, then this is the recipe you’ve been waiting for! It combines everything you love about classic meatballs, but with a few game-changing upgrades, taking them to the next level!
- ULTRA TENDER & JUICY: The ricotta makes these meatballs incredibly soft and moist, never dry or dense.
- DEPTH OF FLAVOR: A light smoke adds a rustic, wood-fired touch that sets them apart from traditional recipes
- SIMPLE REAL INGREDIENTS: Made with classic Italian staples like beef, ricotta, Parmesan, eggs, panade, and seasonings.
- VERSATILE SERVING OPTIONS: Easy to make ahead and freezer-friendly.
- FINISHED IN MARINARA: Simmered in sauce for extra flavor and moisture, making every bite saucy & delicious!
FAQs about Smoked Ricotta Meatballs
- What Does Ricotta Do To The Meatballs? The addition of ricotta makes these meatballs incredibly tender and moist. The mixture will be a bit more delicate and look almost “mushy,” but they bake up like “normal” meatballs, and will be so much more tender inside.
- I Don’t Have A Smoker. Can I Bake Them? Absolutely! I list how to bake them below in the “Oven-Baked Italian Ricotta Meatballs” section.
- What Type of Pellets Should I Use? Because you only want them to kiss smoke, give with a milder wood like cherry, apple, or pecan. Those woods complement the meatballs. Mesquite is too pungent for such a delicate dish.
- What Type Of Ricotta Should I Use? You only want to use a whole milk ricotta. If you can’t find that you need to strain it overnight. See the Section on how to strain ricotta.
- How Can I Prevent The Meatballs from Drying Out On The Smoker? The addition of the ricotta plus the panade mixture helps to keep them naturally moist, but finishing them in the marinara sauce ensures they stay juicy & flavorful all the way through.
How to Strain Ricotta
If you cannot find the brand I use (Belgioioso Platinum Ricotta or Polly-O New York Ricotta), buy whole-milk ricotta and strain it. You’ll need cheesecloth, a strainer, a rubber spatula, and a bowl to catch the liquid.
- Place the strainer over a bowl and line it with cheesecloth.
- Add the ricotta, then use the spatula to gently push & spread it into an even layer in the cheesecloth.
- Cover the strainer/bowl with plastic wrap and set it in the fridge for at least 8 hours.
- The next day, discard the liquid and use the remaining ricotta.
How to Reheat Meatballs
- Oven: Place the meatballs and sauce in a baking dish covered with foil. Place in a 350°F oven and reheat for ~10-20 minutes or until thoroughly heated through.
- Microwave: Place the meatballs and sauce in a microwave-safe dish, cover loosely with plastic wrap, leaving a side vented, and microwave in 30-second intervals until heated through.
How to Serve Italian Ricotta Parmesan Meatballs
- PASTA: Play Lady & The Tramp and enjoy these with a big plate of spaghetti
- MEATBALL SUB: These nestled in my viral Hoagie Rolls are a match made in heaven!
- PIZZA: These rough-chopped and put on pizza dough with mozzarella cheese and basil is life-changing!
- CROSTINI: Put these atop crostini and broil some mozzarella overtop, or add a piece of burrata with some basil for a great Italian appetizer.
Oven-Baked Italian Ricotta Meatballs
Oven directions require placing the cooling rack for the partial bake. This will catch liquids that may drip off. Now, because these are baked in the oven, you won’t get that smoky flavor, but this way is still super delicious!
- Preheat the oven to 350°F. Place a cooling rack inside a rimmed baking sheet. Lightly spray the cooling rack with cooking spray.
- Place the prepared, chilled meatballs on the rack, insert a MEATER probe into one of them, and bake until the internal temperature reaches 150°F.
- To a heat-safe baking dish, add the warmed marinara to the bottom, then carefully transfer the meatballs into the sauce. Make sure to leave the MEATER probe inserted.
- Place the dish into the oven and bake until the internal temperature reaches 165.
- Remove from the oven, plate, and enjoy!
Here’s what I used:
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TKW Family Love
while I didn’t use a smoker and baked them at 400⁰ for 16 minutes. these are outstanding. thank you for sharing it.
Italian Ricotta Smoked Meatballs Recipe
If comfort had a flavor, it would be these meatballs. Tender, cheesy, and packed with flavor, they will instantly become a family favorite. Made with simple ingredients just like Nonna made, but with a smoky twist. Slow-smoked to perfection and finished in a bubbling marinara, making them perfect for Sunday supper!
- Prep Time: 20 minutes
- Cook Time: ~2 hours
- Total Time: 2.5 hours
- Yield: ~12-15 meatballs
- Category: meatballs, appetizers, cheesy appetizers, nonna meatballs, italian meatballs, ricotta meatballs, meatball subs, game day appetizers, best meatballs
- Method: smoker and oven
- Cuisine: meatballs, appetizers, cheesy appetizers, nonna meatballs, italian meatballs, ricotta meatballs, meatball subs, game day appetizers, best meatballs
Ingredients
- 3 slices of bread (wheat/white/Italian)
- 1/3 cup of milk
- 1 pound ground beef, 80/20
- 1/2 cup whole milk ricotta (strained if needed)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 1/2 Tablespoons Chupacabra Italian Seasoning
- 2 Tablespoons tomato paste
- 16 ounces marinara, warmed
Instructions
- Line a quarter sheet pan with parchment paper; set aside.
- Make the panade by adding the bread and milk to a bowl. “smush” the bread into the milk and set aside for 5 minutes.
- To a large mixing bowl, add the ground beef, ricotta, parmesan cheese, egg, Chupacabra Italian Seasoning, Tomato Paste, and Panade mixture (including any extra milk).
- Using your hands, gently mix to combine the meat. The mixture should be wet and soft but will hold a shape when you form it into meatballs. The mixture will look almost “mushy,” but it’s not. The ricotta in the mix makes it appear “blended,” which is how it should look. It’ll cook up SUPER tender!
- Scoop enough meat mixture to create a 2” round ball (I use a large cookie scoop to measure my meatballs). Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands!
- Place the meatballs on the prepared quarter sheet pan. Cover with plastic wrap and place in the fridge for at least 4 hours, though overnight is best.*
- Fill the hopper with a lighter wood, such as apple, cherry, or pecan. Start up the smoker and set it to 250°F. When I’m smoking fatty or stuff with cheese, I put a piece of aluminum foil on the lower rack beneath the food to help with the mess.
- Place a cooling rack on the upper rack and lightly spray it with a neutral oil. Gently transfer the meatballs to the rack, leaving about 1/2″ space between them. Lightly spray the tops of the meatballs with oil. Insert a MEATER probe into one of the meatballs and allow them to smoke until the internal temperature reads 150°F.
- Once at temp, transfer the meatballs to a baking dish filled with warmed marinara. Place the dish into the smoker and close the lid. Increase the temperature to 300°F and smoke until the internal temperature reads 165°F. Remove the pan from the smoker and serve.
Notes
*Note: Because these are such delicate meatballs, it’s best to let them chill and firm up before trying to smoke or bake them. The resting/chilling period is super crucial.
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